{"id":2187,"date":"2011-04-21T19:33:49","date_gmt":"2011-04-22T03:33:49","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2187"},"modified":"2011-04-21T21:48:56","modified_gmt":"2011-04-22T05:48:56","slug":"carrot-veloute-with-quenelle-of-fresh-chevre","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/carrot-veloute-with-quenelle-of-fresh-chevre","title":{"rendered":"carrot velout\u00e9 with quenelle of fresh ch\u00e8vre"},"content":{"rendered":"<p style=\"text-align: center;\">\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2199\" title=\"P1070920\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1070920-350x233.jpg\" alt=\"\" width=\"350\" height=\"233\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1070920-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1070920-580x386.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n<p style=\"text-align: center;\">\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\">carrot velout\u00e9 with quenelle of fresh ch\u00e8vre<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">stats:<\/span><\/span><\/p>\n<p><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">yield:<\/span> makes 8 cups<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #888888;\"><span style=\"text-decoration: underline;\"><span style=\"color: #333333;\">soup<\/span><\/span><br \/>\n1 tablespoon unsalted butter<br \/>\n1\/4 cup diced spring onions<br \/>\n1 pound young orange carrots, diced<br \/>\n3\/4 cup fresh orange juice<br \/>\n1 cup carrot juice (reduced from 2 cups)<br \/>\n1\/2 teaspoon ground cumin<br \/>\n1 teaspoon kosher salt (and as needed)<br \/>\n2 cups water (and as needed)<\/span><\/p>\n<p><span style=\"color: #888888;\"><span style=\"color: #333333;\"><span style=\"text-decoration: underline;\">garnish<\/span><\/span><br \/>\n8 ounces goat cheese, room temperature<br \/>\nfresh chervil leaves (as needed)<br \/>\nfresh coriander flowers (as needed)<!--more--><br \/>\n<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to: <\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Prepare Carrots and Carrot Stock<\/span>.\u00a0 Clean and dice carrots. Place 2 cups of carrot juice in a saucepan over high heat and reduce by half. Set aside.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Prepare Flavor Base<\/span>.\u00a0 Place another saucepan over medium heat.\u00a0 Add butter.\u00a0 When butter has melted, add onions and cumin, coating them in the butter.\u00a0 Sweat onions until translucent. Add diced carrots.\u00a0 Coat in butter mixture.\u00a0 Sweat carrots until slightly tender. Add orange juice and reduced carrot stock.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Add Water.<\/span> Add water and simmer until flavors come together and carrots are tender (about 20 minutes).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Pur\u00e9e<\/span>. \u00a0 Using a food processor or immersion blender, pur\u00e9e until very smooth.\u00a0 If using a food processor, blend in batches.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Strain<\/span>.\u00a0 Strain pur\u00e9ed soup and put in a clean pan.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Adjust Consistency.<\/span> The consistency of the soup should be that of cold cream. \u00a0 Add more water if the soup is too thick.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Adjust Seasoning<\/span>.\u00a0 Salt to taste.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Garnish<\/span>.\u00a0 Use two spoons dipped in hot water to shape the goat cheese into a quenelle (should look like an Easter egg).\u00a0 Each quenelle should be about 1 ounce.\u00a0 Place one quenelle in each soup cup.\u00a0 Ladle hot soup into cup.\u00a0 Garnish quenelle with fresh flowers and herbs.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #888888;\"><span style=\"color: #ff0000;\">Serve<\/span>.\u00a0 Serve hot.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2203\" title=\"P1070982\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1070982-350x233.jpg\" alt=\"\" width=\"280\" height=\"186\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1070982-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/04\/P1070982-580x386.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>carrot velout\u00e9 with quenelle of fresh ch\u00e8vre stats: yield: makes 8 cups what you need: soup 1 tablespoon unsalted butter 1\/4 cup diced spring onions 1 pound young orange carrots, diced 3\/4 cup fresh orange juice 1 cup carrot juice (reduced from 2 cups) 1\/2 teaspoon ground cumin 1 teaspoon kosher salt (and as needed) [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[339,340],"tags":[424,128,428,426,421,427,425],"class_list":["post-2187","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-starters","tag-carrot-veloute","tag-carrots","tag-chevre","tag-cumin","tag-easter","tag-quenelle","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=2187"}],"version-history":[{"count":13,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2187\/revisions"}],"predecessor-version":[{"id":2228,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2187\/revisions\/2228"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=2187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=2187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=2187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}